Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration
500g Organic Strong Unbleached Wheat White Flour
100g Organic Wholemeal Wheat Flour
100g Organic Wholemeal Spelt Flour
100g Organic Wholemeal Rye Flour
300g Sourdough starter (at 100% hyd)
In a large bowl, mix the flours and the water (at room temperature) until there´s no dry flour
Autolyse for 2 hours
Add the starter (feed it in the previous 8 hours) and the salt
Mix all together by hand until all the ingredients get evenly dispersed
Using the wand wet mix the dough as if you were scooping it by hand, in order to get it more flexible and to incorporate air (as in a diving arm mixer). Do it for 5-10 minutes and leave it to rest for 30 minutes, covered to avoid excessively drying
Stretch the dough and fold it on to itself in two perpendicular directions. Leave it to rest for 30 minutes. Repeat the process 3x
Form a ball and let the dough bulk-fermenting in the fridge for 8 hours (or overnight)
Get the dough out of the fridge and let it get to room temperature during 1 hour before getting it to the working surface
Divide the dough in 2 parts (2 loafs) and fold each piece twice (perpendicularly)
Pre-shape 2 balls and stretch its outer skin then, let it bench rest for 30 minutes
Shape the dough according to the proofing baskets you´re using (ball or oblong) and proof it for 1 to 2 hours
Score the dough and bake at 250ºC in a dutch oven covered for 20 minutes, then reduce the temperature to 220ºC and bake for 20 more minutes uncovered
Finish the bread outside the dutch oven, baking for 10 minutes more or until golden brown (depends on your personal taste)
Added by: Elm
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